The couple of cool days we had
last week (and by cool, I'm talking nighttime temps that dipped into the
fifties!) had my friends and me stalking fall crafts on Pinterest, and pulling
out the pumpkin recipes. Perhaps it's because summer is my least favorite season
that it just seems to last FOREVER. I had every door and window open in the
house trying to suck in the chilly goodness, hoping to capture it for when
things ultimately heat up again.
I found myself at the stove, stirring up a favorite fall bisque to enjoy one lazy afternoon out on the lanai. This recipe is easy and delicious, and a swap out of the chicken stock for vegetable makes it vegetarian.
I found myself at the stove, stirring up a favorite fall bisque to enjoy one lazy afternoon out on the lanai. This recipe is easy and delicious, and a swap out of the chicken stock for vegetable makes it vegetarian.
Black Bean and Fresh Corn Bisque
2 Tablespoons olive oil
1 ear fresh corn, husked, kernels removed*
1 large carrot, chopped
1 small yellow onion, chopped
1/2 jalapeño, ribbed, seeded, and chopped (more or less to taste)
1/2 teaspoon salt
1 teaspoon Melissa's chopped garlic
2 teaspoons chili powder
1 teaspoon cumin
1 tablespoon tomato paste
1 tablespoon cider vinegar
2 15-ounce cans black beans, rinsed and drained
4-5 cups chicken stock
1 tablespoon chopped cilantro (optional)
2 Tablespoons fresh lime juice
In a large saucepan over medium heat, heat oil until it shimmers. Add corn, carrots, onion, and jalapeño, and sauté until onion becomes translucent, 8 to 10 minutes. Stir in salt.
Stir in garlic, chili powder, and cumin, and cook until the spices are fragrant, about one minute. Add tomato paste, vinegar, beans, and 4 cups chicken stock. Bring to a simmer and cook until thickened, 35 to 40 minutes. If soup is too thick, add more stock, ¼ cup at a time, until desired thickness is reached.
Remove from heat and stir in cilantro, lime juice, and salt and pepper to taste. Leave as is, or do as I do, and purée it with an immersion blender. Garnish as you see fit, or top with corn and avocado salsa.
*I char mine on the grill to give it a more complex taste, but you don't have to
2 Tablespoons olive oil
1 ear fresh corn, husked, kernels removed*
1 large carrot, chopped
1 small yellow onion, chopped
1/2 jalapeño, ribbed, seeded, and chopped (more or less to taste)
1/2 teaspoon salt
1 teaspoon Melissa's chopped garlic
2 teaspoons chili powder
1 teaspoon cumin
1 tablespoon tomato paste
1 tablespoon cider vinegar
2 15-ounce cans black beans, rinsed and drained
4-5 cups chicken stock
1 tablespoon chopped cilantro (optional)
2 Tablespoons fresh lime juice
In a large saucepan over medium heat, heat oil until it shimmers. Add corn, carrots, onion, and jalapeño, and sauté until onion becomes translucent, 8 to 10 minutes. Stir in salt.
Stir in garlic, chili powder, and cumin, and cook until the spices are fragrant, about one minute. Add tomato paste, vinegar, beans, and 4 cups chicken stock. Bring to a simmer and cook until thickened, 35 to 40 minutes. If soup is too thick, add more stock, ¼ cup at a time, until desired thickness is reached.
Remove from heat and stir in cilantro, lime juice, and salt and pepper to taste. Leave as is, or do as I do, and purée it with an immersion blender. Garnish as you see fit, or top with corn and avocado salsa.
*I char mine on the grill to give it a more complex taste, but you don't have to
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